Ingredients (7)
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kosher salt, as needed
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green beans, trimmed and cut into thirds 1 pound
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red bell pepper, seeded and sliced 1
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apple cider vinegar ½ cup
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dried porcini mushrooms 2 ounces
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french-fried onions (recommended French’s®) ½ cup
Steps (4)
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1Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
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2Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
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3In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
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4Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.
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